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Comfort's Chinese Chicken Salad Recipe

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This recipe for Comfort's Chinese Chicken Salad, by , is from Grandma Bess' Best & Other Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Annie Civetz

Category:
Category:

Ingredients:  
Ingredients:  
2 Chicken Breast Halves, boneless and skinless
c. Teriyaki Sauce
c Almonds Slivers, toasted
2 tbsp. Sesame Seeds, toasted
3 Green Onions, thinly sliced
Head each of Iceberg and Romaine Lettuce, shredded
2 oz. Rice Noodles
1 c. Peanut Oil

c. Rice Wine Vinegar
c. Safflower Oil
1 tbsp. Sugar
1 tbsp. Chinese Sesame Oil
Salt & Pepper to taste

Directions:
Directions:
Place chicken breast in a Zip-Loc bag and pour the teriyaki sauce over and marinate for 2 hours in the fridge.
Preheat oven to 450, place chicken in a baking dish and bake for 15 - 20 minutes (depending how big the breasts are) Let cool. Cut chicken into thin strips.

Prepare the dressing (last five ingredients) and set aside.

Toast the almonds and sesame seeds in a small skillet over medium heat. First add the almonds and toast for a minute or so then add the sesame seeds and toast for an additional minute. Shake the pan constantly because they will burn quickly.
Heat the peanut oil in a skillet over medium high heat. When oil is about 400 drop in batches of rice noodles and fry until all expanded. Be careful not to add too much because they quadruple in size once cooked. Remove cooked noodles to a plate with paper towels and let drain.
In a large bowl combine the chicken, almonds, sesame seeds, lettuce, green onions and rice noodles and toss with the vinaigrette.

Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
The official salad of San Anselmo

 

 

 

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